tomato paste and half cup water
Rich in lycopene, a powerful antioxidant associated with cardiovascular health and cancer prevention. Also provides vitamin C, potassium, and beneficial plant compounds concentrated through the reduction process.
About
Tomato paste is a concentrated condiment produced by cooking tomatoes for hours and straining them to remove seeds and skins, then cooking the resulting purée further until significantly reduced. The resulting product is a thick, intensely flavored paste containing the essential aromatics and umami compounds of tomatoes in concentrated form. Tomato paste typically contains 25-30% solids and is characterized by a deep red color, acidic tang, and concentrated tomato flavor. It is made from ripe tomatoes (Solanum lycopersicum), primarily varieties bred for high solids content and minimal water content.
Commercial tomato paste is standardized by degree of concentration (measured in Brix, or soluble solids), with double-concentrate and triple-concentrate versions available for different culinary applications. The paste is often preserved through pasteurization and may be packaged in cans, tubes, or jars.
Culinary Uses
Tomato paste serves as a foundational ingredient in countless cuisines, particularly Mediterranean and Latin American cooking. It is essential to Italian sauces (sugo), Spanish soffritos, and Latin American salsas and moles. In cooking, tomato paste is typically diluted with water, stock, or wine to achieve desired consistency and is used to build depth of flavor in soups, stews, braises, and sauces. A common ratio is one part paste to two or three parts liquid, though this varies by application. It functions as both a flavor intensifier and thickening agent, and is often caramelized in fat at the beginning of cooking to deepen its umami profile. The paste pairs well with garlic, onions, herbs (basil, oregano, thyme), olive oil, and spices.